A bouquet garni is literally a bundle of herbs. The bouquet garni is used in classical french cooking to flavor and infuse stocks, soups, meats and vegetables. The traditional bouquet garni has 3 sprigs of parsley, 1 sprig of thyme and 1 bay leaf. It s preferable to use fresh herbs. You can add other herbs, as I recently demonstrated in my recipe for osso buco, where rosemary was substituted for parsley. Tie the bouquet with cotton kitchen twine or wrap in cheesecloth. Dispose of the bouquet when the stock or sauce is finished and before serving.